{"title":"Anaerobic Lots","description":"\u003cp\u003eEvery lot here was fermented sealed off from oxygen — hours, degrees and humidity chosen at the farm, not left to the weather. 36 to 96 hours under seal, roasted to order on a Mill City.\u003c\/p\u003e","products":[{"product_id":"colombia-guamo","title":"Colombia Guamo · 36+96h Anaerobic Natural","description":"\u003cp\u003e\u003cem\u003eCaturra · 36+96h Anaerobic Natural\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eCocoa, red cherry and blueberry — this Caturra ferments sealed and oxygen-free in two stages: a 36-hour pre-ferment, then 96 hours held at a steady 23°C. Across those 132 hours of anaerobic fermentation, the fruit flavors develop on purpose — for an outstanding, controlled cup.\u003c\/p\u003e\n\u003ch3\u003eTasting notes\u003c\/h3\u003e\n\u003cp\u003eCocoa · Red cherry · Blueberry · Green apple · Tropical fruit\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Colombia\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Manzanares, Caldas\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Reforest Project producers · processed at El Vergel Estate\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e ~1,800 m.a.s.l.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Two-stage anaerobic natural — 36h sealed GrainPro pre-ferment → 96h in hermetic tanks at 23°C (132h total)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDrying:\u003c\/strong\u003e Mechanical, ~7 days, held at 22% humidity for an even cure, then rested 30 days to 10.5%\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025–26\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast\u003c\/h3\u003e\n\u003cp\u003eLight-Medium development — enough to resolve the cocoa base while keeping the fruit the fermentation built. Roasted in small rounds, sealed the same day.\u003c\/p\u003e\n\u003ch3\u003eAbout this lot\u003c\/h3\u003e\n\u003cp\u003eLot 25-619, from Forest Coffee’s Reforest Project in Manzanares, Caldas — named for the Guamo, one of the shade trees the project plants to keep coffee growing as the climate warms. Smallholders pick the cherry; it’s processed centrally at El Vergel Estate, where the fermentation can be held to the hour and the degree. The result is a natural that tastes deliberate: cocoa, red cherry and blueberry, a citric lift, and none of the funk left to chance.\u003c\/p\u003e","brand":"Anaerobic","offers":[{"title":"10 oz \/ 284g","offer_id":48508244852928,"sku":"COL-GUAMO-10OZ","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/8438\/9824\/files\/guamo-pdp-featured-3000.jpg?v=1786623855"},{"product_id":"colombia-nogales","title":"Colombia Nativo Nogales · 96h Anaerobic Mosto Natural","description":"\u003cp\u003e\u003cem\u003eCaturra · 96h Anaerobic Mosto Natural · The Reserve\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBanana, rose and candied citrus — and underneath all of it, the farm. Twenty seconds at 80 °C pasteurizes the cherry, clearing off the wild yeast it picked up in the field so nothing random gets a vote in what happens next. What ferments it instead is the farm’s own \u003cem\u003emosto\u003c\/em\u003e — the fermented juice of its coffee cherries, held back from the last Caturra harvest like a sourdough starter. Sealed, 18 °C, 96 hours. You still taste the varietal and the altitude. The fermentation just turns them up.\u003c\/p\u003e\n\u003ch3\u003eTasting notes\u003c\/h3\u003e\n\u003cp\u003eBanana · Rose · Lime · Tangerine · Tropical fruit · White chocolate\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Diamante, Bruselas — Pitalito, Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Hernández family · Finca Los Nogales (Colombia Cup of Excellence, 2005)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750–1,950 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e 96h anaerobic natural on the farm’s own mosto (native-culture starter), after a 20-second thermal shock at 80 °C; fermented sealed at 18 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrying:\u003c\/strong\u003e Mechanical silos, 2–4 days, then a 15-day rest\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilling:\u003c\/strong\u003e On the farm — the Hernández family built their own dry mill\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025–26\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast\u003c\/h3\u003e\n\u003cp\u003eLight-Medium development — keep the florals and candied fruit forward. Roasted in small rounds, sealed the same day.\u003c\/p\u003e\n\u003ch3\u003eHow it’s made\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e1 · Twenty seconds of heat.\u003c\/strong\u003e The cherries are brought to 80 °C for twenty seconds, then plunged cold. It is, precisely, a pasteurization: it strips off the wild yeast and bacteria the fruit picked up in the field, and it frees the sugars the ferment will feed on. Most natural coffees are fermented by whatever happened to be in the air that day. This one isn’t.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 · The farm’s own culture.\u003c\/strong\u003e With the cherry clean, the only thing left to drive the ferment is a starter the farm made itself — its \u003cem\u003emosto\u003c\/em\u003e, the fermented juice of its own coffee cherries, held back from the previous Caturra harvest and layered over this one. A sourdough starter, for coffee. No foreign fruit, no infusion, no flavoring: the native microorganisms of Los Nogales, carried forward batch to batch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 · Ninety-six hours, sealed and cold.\u003c\/strong\u003e Four days in a sealed tank held at a steady 18 °C. Long enough to build the banana, rose and candied citrus. Controlled enough that the Caturra and the 1,900 metres still come through underneath it. That is the whole point of the exercise — the process doesn’t cover the farm, it amplifies it.\u003c\/p\u003e\n\u003ch3\u003eAbout this lot\u003c\/h3\u003e\n\u003cp\u003eLot 25-620, from Finca Los Nogales in Pitalito, Huila. Four generations on one hillside: the family took first place in Colombia’s 2005 Cup of Excellence, and today Oscar Fernando Hernández — an environmental manager by training, who chose to modernise the farm rather than sell it — runs it as a research operation with its own dry mill. A Reserve lot: about 213 bags.\u003c\/p\u003e","brand":"Anaerobic","offers":[{"title":"10 oz \/ 284g","offer_id":48529687478464,"sku":"COL-NOGALES-10OZ","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/8438\/9824\/files\/nativo-nogales-pdp-featured-3000.jpg?v=1786623855"},{"product_id":"colombia-papayo","title":"Colombia Papayo Jungle · 96h Anaerobic Natural","description":"\u003cp\u003e\u003cem\u003ePapayo · 96h Anaerobic Natural · The Reserve\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eStrawberry, mango and pomegranate — this is Papayo, a Colombian cultivar rare enough that the lot is named after it. The cherries start with a 4-hour open-air ferment on tarps, then seal into airtight tanks for 96 hours with humidity held at 22–25%. Across those 96 hours of anaerobic fermentation, the tropical fruit flavors develop on purpose — for an outstanding controlled cup, rhyming with excellence.\u003c\/p\u003e\n\u003ch3\u003eWhy this lot is exceptional\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA variety most people will never taste.\u003c\/strong\u003e Papayo is so rare the lot is named after it — very large beans, grown in small plots, and sold in our importer’s exotic-cultivar program alongside Gesha and Sidra.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe family kept it for their own estate.\u003c\/strong\u003e The Bayters work with 250 coffee-growing families across Colombia — Papayo they grow themselves, at El Vergel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne lot, counted in bags.\u003c\/strong\u003e About 212 bags in stock, roasted in small rounds. When it’s gone, the next Papayo won’t taste identical — and we’ll tell you exactly what changed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTasting notes\u003c\/h3\u003e\n\u003cp\u003eStrawberry · Mango · Pomegranate · Pineapple · Chocolate\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Fresno, Tolima\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Elías \u0026amp; Shady Bayter · El Vergel Estate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e ~1,500 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Papayo — a rare exotic cultivar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e 96h anaerobic natural — 4h open-air pre-ferment on tarps → 96h sealed hermetic tanks, humidity held at 22–25%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrying:\u003c\/strong\u003e Mechanical, 76 hours, then a 30-day rest\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025–26\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast\u003c\/h3\u003e\n\u003cp\u003eLight-Medium development — keep the tropical fruit forward while resolving the chocolate base. Roasted in small rounds, sealed the same day.\u003c\/p\u003e\n\u003ch3\u003eThe variety\u003c\/h3\u003e\n\u003cp\u003eMost Colombian coffee is Caturra or Castillo. Papayo is something else — an exotic cultivar grown in small plots, very large beans, with a naturally tropical character the process is built to amplify: a short open-air phase wakes the fruit, and 96 sealed hours develop it slowly and evenly. The strawberry and mango you taste are the variety itself, controlled.\u003c\/p\u003e\n\u003ch3\u003eAbout this lot\u003c\/h3\u003e\n\u003cp\u003eLot 26-00310, grown and processed at El Vergel Estate in Fresno, Tolima — the Bayter family’s own farm, the estate that anchors Forest Coffee’s work across Colombia (and where our Guamo is processed). Elías and Shady Bayter run the lots themselves. A Reserve microlot: about 72kgs of green coffee only.\u003c\/p\u003e","brand":"Anaerobic","offers":[{"title":"10 oz \/ 284g","offer_id":48606422499520,"sku":"COL-PAPAYO-10OZ","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/8438\/9824\/files\/7f039742-78b5-4373-bad0-64489e05133c.jpg?v=1786834704"},{"product_id":"uganda-coffee-yards-48h","title":"Uganda Coffee Yards · 48h Anaerobic Natural","description":"\u003cp\u003e\u003cem\u003eSL14 · SL28 · 48h Anaerobic Natural\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eChocolate fudge, banana flambé and toffee — heritage SL varieties from the high slopes of Mt. Elgon, sealed whole for 48 hours of low-oxygen fermentation, then dried slowly on raised beds under careful shade. Two days sealed, every hour accounted for — dessert sweetness, built on purpose.\u003c\/p\u003e\n\u003ch3\u003eTasting notes\u003c\/h3\u003e\n\u003cp\u003eChocolate fudge · Banana flambé · Coconut · Lime · Rose · Toffee\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Uganda\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Mt. Elgon (near Mbale)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e The Coffee Yards · Norman Mukuru — 4 community stations, ~300 smallholders\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,400–2,000 m.a.s.l.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVarietals:\u003c\/strong\u003e SL14 · SL28 · Nyasaland\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e 48h anaerobic natural — whole cherries sealed for low-oxygen fermentation\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDrying:\u003c\/strong\u003e Slow, on raised beds with careful shade control\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eArrival cupping (importer):\u003c\/strong\u003e 86\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2026 crop\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast\u003c\/h3\u003e\n\u003cp\u003eLight-Medium development — a fudge-and-toffee base with the rose and lime kept bright. Roasted to order in small batches, rested 5–7 days before it ships.\u003c\/p\u003e\n\u003ch3\u003eSame mountain, two clocks\u003c\/h3\u003e\n\u003cp\u003eWe buy two lots from Norman Mukuru, and they are the same coffee in every respect but one. Same farms, same heritage SL varieties, same sealed anaerobic method, same raised beds. The only thing we changed is the clock: this is the 48-hour — chocolate fudge, banana, toffee. \u003ca href=\"\/products\/uganda-coffee-yards-96h\"\u003eNinety-six hours\u003c\/a\u003e gives guava, overripe peach and mulled wine. One variable, moved deliberately. Drink them side by side and you'll understand our entire method faster than any manifesto could.\u003c\/p\u003e\n\u003ch3\u003eWhy Uganda\u003c\/h3\u003e\n\u003cp\u003eUganda is the origin most coffee shelves forgot — and Mt. Elgon, on the Kenyan border, grows heritage SL varieties at serious altitude. Norman Mukuru built collection and processing networks for one of Uganda's largest coffee exporters; when it collapsed, he built his own. The Coffee Yards is his central processing hub outside Mbale — raised beds, fermentation tanks, agronomists and QC staff — buying cherry from about 300 smallholder families at the mountain's highest elevations.\u003c\/p\u003e","brand":"Anaerobic","offers":[{"title":"10 oz \/ 284g","offer_id":48647307165888,"sku":"UGA-YARDS48-10OZ","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/8438\/9824\/files\/uganda48-pdp-featured-3000.jpg?v=1786623855"},{"product_id":"uganda-coffee-yards-96h","title":"Uganda Coffee Yards · 96h Anaerobic Natural","description":"\u003cp\u003e\u003cem\u003eSL14 · SL28 · 96h Anaerobic Natural\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGuava, overripe peach and mulled wine — whole cherries sealed away from oxygen for 96 hours at Mt. Elgon's Coffee Yards, then dried slow on raised beds with shade managed to protect the fruit. Four days sealed, held to a plan — fruit this ripe doesn't happen by accident.\u003c\/p\u003e\n\u003ch3\u003eTasting notes\u003c\/h3\u003e\n\u003cp\u003eGuava · Overripe peach · Magnolia · Pear · Mulled wine\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Uganda\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Mt. Elgon (near Mbale)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e The Coffee Yards · Norman Mukuru — 4 community stations, ~300 smallholders\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,400–2,000 m.a.s.l.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVarietals:\u003c\/strong\u003e SL14 · SL28 · Nyasaland\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic natural — whole cherries sealed for 96 hours of oxygen-free fermentation\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDrying:\u003c\/strong\u003e Slow, on raised beds, shade-managed to protect the fruit\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eArrival cupping (importer):\u003c\/strong\u003e 86.25\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025 crop\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast\u003c\/h3\u003e\n\u003cp\u003eLight-Medium development — lush stone fruit with a floral magnolia top; roasted to keep the mulled-wine depth from turning heavy. Roasted to order, rested 5–7 days before it ships.\u003c\/p\u003e\n\u003ch3\u003eSame mountain, two clocks\u003c\/h3\u003e\n\u003cp\u003eWe buy two lots from Norman Mukuru, and they are the same coffee in every respect but one. Same farms, same heritage SL varieties, same sealed anaerobic method, same raised beds. The only thing we changed is the clock: \u003ca href=\"\/products\/uganda-coffee-yards-48h\"\u003e48 hours\u003c\/a\u003e gives chocolate fudge, banana and toffee. Ninety-six gives this — guava, overripe peach, mulled wine. One variable, moved deliberately. Drink them side by side and you'll understand our entire method faster than any manifesto could.\u003c\/p\u003e\n\u003ch3\u003eWhy Uganda\u003c\/h3\u003e\n\u003cp\u003eUganda is the origin most coffee shelves forgot — and Mt. Elgon, on the Kenyan border, grows heritage SL varieties at serious altitude. Norman Mukuru built collection and processing networks for one of Uganda's largest coffee exporters; when it collapsed, he built his own. The Coffee Yards is his central hub outside Mbale — raised beds, fermentation tanks, agronomists and QC staff — buying cherry from about 300 smallholder families at the mountain's highest elevations.\u003c\/p\u003e","brand":"Anaerobic","offers":[{"title":"10 oz \/ 284g","offer_id":48647309361344,"sku":"UGA-YARDS96-10OZ","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/8438\/9824\/files\/uganda96-pdp-featured-3000.jpg?v=1786623855"},{"product_id":"ethiopia-bursa-anaerobic","title":"Ethiopia Bursa · Anaerobic Natural G1","description":"\u003cp\u003e\u003cem\u003e74158 · 96h Anaerobic Natural · Grade 1\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePapaya, strawberry wine and watermelon — Grade 1 cherries grown at 2,230 metres in Arbegona, sealed for 96 hours of oxygen-free fermentation and dried slow on raised beds. Four of Ethiopia's top-ten Cup of Excellence lots came through this station. This is what it does sealed.\u003c\/p\u003e\n\u003ch3\u003eTasting notes\u003c\/h3\u003e\n\u003cp\u003ePapaya · Strawberry wine · Watermelon · Tea\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Ethiopia\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Bursa, Arbegona — Sidama\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Mulugeta Muntasha · Bursa Speciality Coffee — 600 outgrowers across about 300 farming families\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,230 m.a.s.l.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e 74158, an Ethiopian landrace selection\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic natural — whole cherries sealed for 96 hours of oxygen-free fermentation\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDrying:\u003c\/strong\u003e Raised beds\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e G1 — Ethiopia's top export grade\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2026 crop\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast\u003c\/h3\u003e\n\u003cp\u003eLight-Medium development — the fruit here is delicate and wine-like; we roast for clarity, not weight. Roasted to order in small batches, rested 5–7 days before it ships.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eMulugeta Muntasha drove trucks of coffee cherry before he ever processed a lot of his own. He came home to Bursa — a village in Arbegona where coffee growing is still new — and built a station there. In 2021 his lots placed second, sixth and fifteenth in Ethiopia's Cup of Excellence; the following year, four of the competition's top ten coffees were processed at his station. Fifteen years in, Bursa Speciality Coffee works with 600 outgrowers across about 300 farming families, and his son Degefu is coming up behind him.\u003c\/p\u003e\n\u003ch3\u003eTwo processes, one station\u003c\/h3\u003e\n\u003cp\u003eWe buy two lots from Bursa. The \u003ca href=\"\/products\/ethiopia-arbegona-washed\"\u003ewashed Grade 1\u003c\/a\u003e is clarity with nothing to hide behind — apricot, honeysuckle, raspberry. This one is the same hands, sealed: papaya, strawberry wine, watermelon. One station, two answers to the same question.\u003c\/p\u003e","brand":"Anaerobic","offers":[{"title":"10 oz \/ 284g","offer_id":48675504881856,"sku":"ETH-BURSA-ANA-10OZ","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/8438\/9824\/files\/bursa-anaerobic-pdp-featured-3000.jpg?v=1786623855"}],"url":"https:\/\/anaerobic-coffees.com\/collections\/anaerobic.oembed","provider":"Anaerobic","version":"1.0","type":"link"}